Broccoli and Olive Orzo Salad with Red Wine Vinaigrette
 
Prep time
Cook time
Total time
 
This broccoli and olive orzo salad with red wine vinaigrette has so many applications! Pack it as a work lunch, serve as a side, or take it to a pot luck!
Author:
Recipe type: Main
Cuisine: American
Serves: 4 lunch serving or 8 side servings
Ingredients
  • 8 oz whole wheat orzo pasta
  • 5 cups broccoli (florets and diced stem pieces)
  • 15 oz can cannellini beans, rinsed and drained
  • ½ cup diced red onion
  • ½ cup sliced black olives
  • 3 garlic cloves, minced
  • ¼ cup each: olive oil and red wine vinegar
  • 1 tsp dijon mustard
  • ½ tsp each: salt and pepper (or to taste)
Instructions
  1. Cook orzo according to package directions. Drain well.
  2. In a large bowl, microwave broccoli until it turns bright green, but is still crunchy. A high powered microwave will only take about 1 minute.
  3. Mix cooked orzo, red onion, black olives, and minced garlic into the broccoli.
  4. Whisk together olive oil, red wine vinegar, Dijon, salt, and pepper. Pour over salad and toss to coat.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/broccoli-and-olive-orzo-salad-with-red-wine-vinaigrette/